About Imeretian Khachapuri on Ketsi
Soft yeast dough wraps around a savoury cheese filling, then cooks on a dry ketsi until each side is golden and the centre turns tender and molten.
Imeretian khachapuri is a round, sealed cheese bread from western Georgia. Its defining shape is simple: cheese tucked inside dough, flattened gently, and browned on both sides. In Imereti it has traditionally been cooked on a ketsi, a clay pan set over hearth embers.
This home recipe uses a stovetop-safe ketsi or, if needed, a heavy skillet. Low-moisture mozzarella and feta make a practical substitute for Imeretian cheese where it is unavailable. They melt well together, though the flavour and saltiness vary by brand.
Cook over moderate heat so the crust browns steadily while the cheese warms through. Brush each bread with butter as it comes off the pan and serve it hot, cut into wedges.
